caramel 3 ways
ฝัง
- เผยแพร่เมื่อ 3 ต.ค. 2024
- sauce:
1 c (200g) sugar
1/3 c (104g) corn syrup
1/4 c (57g) water
1 c (227g) heavy cream
2.5 oz (71g) butter
salt
chewy:
1 c (200g) sugar
1/2 c (156g) corn syrup
2/3 c (208g) sweetened condensed milk
3 oz (85g) butter
1/4 c (57g) water
salt
brittle:
1 c (200g) sugar
1/2 c (156g) corn syrup
1/4 c (57g) water
1.5 c (213g) peanuts
1 tsp baking soda
salt
I need to get my caramel down. These videos have already helped me so much. You have a very good way of explaining things so people like myself, can easily understand.
U got that swuidward ah nose
If you want a recipe for caramel I’ll put it in this chat.
@@jhhrollins please
@@boom5732 Caramel
Add
-1 cup butter
-1 cup Corn syrup
-1 brown sugar
Stir on medium high heat until combined and bubbling
Add
-1 can sweetened condensed milk
Cook while stirring constantly on medium heat for 5 minutes
Take off heat
Add
-splash of vanilla extract
-2 teaspoon of salt
Mix.
Remove kernels from popcorn
Add Carmel to popcorn and mix
Should make about 6 bags worth.
@@jhhrollinsgo by temperatures not sight alone
One of the best cooking content on social media without a doubt, btw i think you can do the wet caramel without the corn syrup right its not that necessary
the corn syrup helps prevent crystallization and gives a slightly different texture but yes you can make a caramel sauce without it
Yeah but having a syrup keeps the caramel wet
@@benjaminthebaker ain’t it said cara-Mel or am I crazy
@Tim Mcguire from what I remember Carmel is the hard version and caramel is the thinner runnier version.
@@benjaminthebaker I use a little white vinegar or lemon juice to avoid crystallisation and it tastes the same
This guy is really underrated. He's like a chemist in baking.
its called gastronomy (sorta)
Baking and cooking really are just chemistry, the best chefs and bakers have a really deep knowledge of exactly what chemical processes are occurring and how to alter things in order to achieve the best results on a scientific basis
Alton Brown
heisenbakenberg
"Jesse, we need to cook brown crystal"
I can't tell you how much I appreciate the fact that you don't just say to do something to get a certain result, but you explain WHY it has the effect it does. Makes it so much easier to understand what I'm doing when I'm cooking, and makes experimenting a lot easier too, since I'm not just making random guesses about what's gonna happen.
My gramma always makes a huge batch of peanut brittle every Christmas and pulled it all by hand. I’m talking pounds of peanut brittle. We’d try to help her but couldn’t ever handle it, it was so hot, but she refused any other method. Said you don’t wanna mess up the texture or “waste any of the good stuff.” Gotta hand it to her, she has the best brittle I’ve ever tasted.
Grandmas are magic
What do you mean "pulled it"
I thought it was dropped into a pan, and left to cool??
🤔
@@catpride1323 she pours it on a cool countertop on some parchment and stretches it out with her hands while it’s still hot so you get a higher peanut ratio and a nice thin brittle that’s almost flaky in texture
@@lucygoosey69 Really !!
I have never heard of or obviously tasted such a thing...
Sounds wonderful...
I've only heard of taffy being pulled, everyone and there dog has peanut brittle, and not one is ever stretched, just poured.
Now, I am so curious to try it.
Thanks for the reply and explanation
🙂
I once accidentally discovered a really weird caramel recipe when I screwed up some lemon fondant:
I don't know if it was the lemon juice or the vinegar, but it made the caramel have a very weird state of matter, where it would be brittle and malluable at the same time, kind of like a very slow non-newtonian liquid, but it also changed with temperature. It also was extremely sticky, to the point where I was risking pulling my teeth out when I accidentally bit on it.
made a caramel taffy or something 😂 sounds good, n I’d think it was probably the vinegar
pls reply to my comment so i can try this later
@@raiden7194 Sure.
@@raiden7194 it’s been 7 days, you made this yet?
@@raiden7194It's been 15 days.
You're killing me! There's a guy who had a nut farm locally and his wife made the best roasted and smoked hazelnut brittle! Had a little bit of pepper in it or something Cayenne. They've been long gone now for probably 20 years and you just reminded me of something that was great. If you ever develop a recipe I'd love to see it
I don't think you would be typing this if he was killing you...
@@viny8885It's a very common dessert in India too. We call it badam barfi. Most grocery shops sell it 😊
In Brazil we called it 'Pé de Moleque'! It literally translates to 'Little boy's foot' lol but Moleque is actually a slang for little boy so it would be more 'Little fellow's foot' or 'Little buddy's foot' heh.
he left a recipe in the description
And you didn't get the recipe?
And then make a copy, and store that in a fire proof box, 200 feet from the original??
What the heck ?? 😳
You're easily the most informative shorts cooking channel ever, and are an incredible resource for the cooking/baking community. THANK YOU for being so awesome
This channel is underrated, I subbed
Thank you for the support!
same!
@@benjaminthebaker Stop saying car-a-mull. It's care-a-mell.
@@morningivy nobody literally cares. Everyone pronounce words differently
@@apotatosapling5698 Shut up, you're just a potato sapling.
the last thing you made is actually pretty close to a brazilian sweet called pé de moleque, except there is no baking soda and the caramel can be either soft and opaque or glassy and crunchy. its delicious and it can be homemade but the best is the one you buy at the supermarket
We need him to make some cocada! I’d love to see it!
Oh I also thought it.
And its also similar to the indian sweet chikki
eu quando pé de moleque
From the UK that's always how I've made my brittles
No way brittle is that easy to make bruh I love those treats
I love the versatility of caramel!
You could start with a gallon of water per cup of sugar instead of a cup of water per cup of sugar and still get the same caramel in the end. As long as they're heated to the same temperature, they'll have the same texture.
and provided you evaporate all the water away
Kinda important there
that brittle is called "chikki" or "gachak" in india , i love'em .
its called Krokant here in Austria!
I could eat a whole pack in one sitting
It's called badam barfi in West Bengal 😁
Pé de Moleque in brazil
It's called Ngato in The Gambia, West Africa
We really appreciate the recipes in the description!
I really wish we could add shorts to playlists, I need these in my food one
You should be able to, that’s where I put all the tasty recipes I find. If you’re on mobile add to playlist comes up when you press the 3 dots in the top right corner
I save all these baking shorts in a baking recipe playlist
You can
th-cam.com/video/0iMawX7PlKM/w-d-xo.html you're welcome
if you like it it will appear in saved videos as a normal videi
I love peanut brittle, with how easy it is to make it's easily a top 5 dessert / snack
I don't bake or mess with sweets really, but everytime your channel comes up, I fully watch and like in the hopes you get more views. Good content, even if not applicable to me 👍
Thank you! I havent had peanut brittle in decades because its not available for sale where i am, but ive made caramel quite a few times. Its good to know how the process works to make this
In Brazil we have a candy called "Pé de moleque" (Kid's Feet), it is like the brittle one but like a mix with the chewy one, it is brittle but not foamy, it is so good man
thanks for the information! i hadn’t thought about adding baking soda to brittle.
hey man! just wanna say thanks for these videos since they really help me in baking :]
I love this dudes videos. So straight to the point, rare to find whenever it comes to me looking for cooking advice/recipes.
You can also make toffee the same exact way you make brittle, just without the peanuts! Every christmas me and my family make a ton of batches to give out free to our customers, we usually make peanut brittle nowadays but I do always beg for a batch of toffee. It’s delicious.
Love how detailed this short vid is
Instructions unclear: I combined every step into one and created a new form of caramel
*_Item unlocked: Gaseous Caramel._*
What you do is absolutely magical! I love all of your videos and they’re always so simple but SO HELPFUL❤ thank you for all you do🫶🏽💕
"Carmel"
*immediately scrolls down to comment section*
yea exactly what i was thinkin lol
Bro really said "karmulise"
as someone who uses the correct pronunciation this mildly irritated me
Car mell
who cares
You help me feel like I’m learning something every day, it’s nice running into your videos ❤
Thanks for your recepice its really delicious and yummy 🤤😃🤤😃🤤😃🤤😃🤤
i want to make chewy caramel now!
I just found you while searching for a Strawberry buttercream. I'm in love with your content! You are so informative! My new favorite person on social media!
Thank you so much! ❤️
The brittle one in the western states of India (particularly for Gujarat and Maharashtra), it’s called Chikki
You can get all three of those textures, soft, chewy, and brittle by just cooking the sugar and cream to the correct point. It’s all about temperature in that situation.
I love caramel, and I do make it. The baking soda is probably necessary to make the hard caramel fluffy. But you can make hard caramel without it.
What are the corresponding temperatures?
Thank u sm! I love praline and caramel so this is great
He didn't make Pralines, he made brittle - the two are different.
😊
Benjamin please don’t ever stop educating people ❤
I like this guy
Thank you, sooooo much!!!! I’m especially grateful for the description recipes!!! ❤❤❤
the last one reminds me of natto😅
Thank you!...For millions times again! So gratefull with your all tips, tricks, and informations, it does helping me alot with my home baking learnt by the books (or internet these days 😅) journey ❤
People allergic to peanuts:💀
massive skill issue
No need, there is korean caramel candy just like in squid games... No peanut just baking soda and caramel
Well, they just don't have it...? It's Peanut Brittle
@@FrieBonx22 it’s a joke….
@@HLHS_Fishing bro that doesn't change anything
The few times I made caramel it was always so buttery
He basically made dalgona without peanuts without realising it
sauce is definitely the best form
‘Carmul’ 😭
he’s using great British baking show sound track!
man i just scrolled so long looking for someone mentioning this, i was getting sad 😃
The Waffle House has found it’s new host.
The Waffle House Has Found Its New Host
The Waffle House Has Found It's New Host
The waffle house has found its new host
The Waffle House has found its new host
The Waffle House has found it’s new host
I love how he makes it seem so easy.
The Waffle House has found it’s new host
The Waffle House has found it's new host
Man, I really want that brittle caramel, lmao. I didn’t even know you could do all this with caramel before. Thank you for the wisdom!
The way you pronounce caramel is really annoying me- (don’t tell me I’m a bad person, many others may get annoyed by it too.)
How do you pronounce it? Care-a-mel?
Who asked lol
@@slr874 yes
if you don’t wanna hear it then keep scrolling
Tomato tomatoe
The chemistry of cooking. Love it.
Amazing!! Thank you so much for the simplicity of your vids
In India that brittle is a very wildly popular snack which have been made from a very ancient time known as badam chaak or peanut chiki
صحيح و اتفق مئة بالمئة في ما يخص تحقير دور الأمومة أنا متأكده مع الأسف هذا راجع لعدم و عي المرأة بطبيعتها البيولوجية و السيكولوجية ، ثم إذا كانت المرأة تدرس و تتفقه في العلوم الأسرية و التربوية ستفهم عظمة هذا الدور ألا و هو تربية الأجيال و كما قال المفكر الإسلامي الكبير مالك بن نبي في كتابه شروط النهضة بالضبط الصفحة 113 فلئن كان الرجل قد أتى في مجال الفن و العلم بالمعجزات ،فإن المرأة قد كونت نوابغ الرجال .
Wait wait wait wait, BRITTLE IS THAT EASY TO MAKE?!?! All these years I bought instead of trying to make because I figured it was too complicated. I’m definitely going to try making some now. Thank you. ^^
This dudes channel is so underrated!!
Keep it up bro!!
Making that brittle soon, no need to check temperature, just add peanuts, wait for color, mix, baking soda, mix. Easy!
i didn’t add baking powder and just done butter sugar and condensed milk to get that.. abit of water of course if not it would have burnt.. that somehow turned into brittle and crunchy satisfying caramel candy.. somehow i try to made it again and it turned chewy.. haha but that first one i made i dipped on granny smith apple and half covered top is milk chocolate or dark chocolate.. its really good.. although the mix of hard caramel with apple is surprisingly amazing.. i was thinking to made an apple slice instead but i like to try something different.. oh btw i reduce the amount of condensed milk in my caramel because im avoiding to be too sweet.
Ive got some tips for the peanut caramel, that I got from my own experience.
1. Make sure to stir fast when you add peanuts.
2. Add peanuts seconds before, or after turning off stove. You dont need to cook peanuts on stove heat.
3. Prevent crystalisation at all costs. Even a little bit will absolutely ruin your caramel.
El caso así ha sido mi papá definitivamente 😅asi cada que lava pregunta como, cada que cocina pregunta como, cada que va al super llama, además claro está en el trabajo y escuela he visto algunos casos. Me encantó el video ✌🏻desde Hillo,Son.
I never knew caramel was so easy to make
The chewy looks good 😋
For anyone who's struggling out there, just remember that there are strangers and loved ones who love you and care about you! So please don't hurt yourself, its all temporary and you'll grow to become stronger... take a break and try to enjoy this life that you deserve, because everyone deserves to be happy! And I'm positive that all of you are people with good hearts who deserve happiness
This content is literally golden
Dude you make this so simple ty
It's mostly about the temperature to be honest. Whatever other additions you use can adjust, but you can definitely still make chewy caramel with just water and sugar.
But I mean, hey, I make my own caramels dry and without thermometers. Caramelized heavy cream do be hitting different!
Peanut brittle is the best. This video is making me really want some now 😂😂
Thanks very much
But now I have to search for a more European recipe, as we do not use corn syrup and I would like something without baking powder too.
Great idea to put this up as a video. I love these kinds of vids.
Chewy and sauce looks interesting. Yum.
You have a amazing cooking content
I had some with coconut in Cabo Verde. (By some random street vendor)
I don't like coconut, but that was delicious.
Instructions unclear, now everyone can’t have enough of my brittle
So sauce, gum and biscuits what a nice combination
Congrats on reaching this milestone!
This channel is a fountain of information.
I usually use sugar and before it melts i put a bit of water into it, then add some butter and úour it on a pan with baking paper.
that way you get some sweet caramel shards
I love the chewy type
Sweetens condensed milk is a magical substance.
Cool video! Been thinking of starting an at home candy business and think caramel based items is a great start!
I'm learning a lot from your videos. Thanks for these ❤️
Amazing recipe I made the chewy one and it is amazing 😍🤩😍🤩😍🤩😍🤩😍🤩😍🤩😍🤩😍🤩😍
The "Brittle" one is called "Ampyang" here in Indonesia! The difference is Ampyangs use Gingers so Brittles here are little bit spicier! :)
Always keep a bowl of ice water nearby when making caramel. I had it pop onto my hand and it turned solid before i was able to get it off. While getting it off, it ripped off a lot of skin and i can no longer feel in the area that the caramel stuck to
i wish i could see him live.. oh hij is zo glad!
I just cant, its rock solid
If you add 1 soup spoon of margarine the caramel Will Be more creamy. I test this in My kitchen. Big fan of your videos. Bye
Yummmmm the chewy one is best
If you don't have a thermometer here's a trick I learnt recently
Taking the utensil you used to mix the carmel. Drop some drops of the caramel to room temperature water in a bottle or lot or whatever you want. It must be room temp, or cold-ish.
The consistency of the caramel once it touches the water and becomes cooled will represent how the caramel will be once cooled naturally.
Liquid/Instantly-Dissolves means Sauce or thin Sauce
Soft and Malleable means chewy
Solid means Solid Candy.
If it's too soft you can leave it on the stove for longer.
Like to help spread this information!
I'll try this anytime
I absolutely love your content and your approach to baking. It's very reminiscent of J. Kenji López-Alt/the Food Lab. I'm inspired to test the different approaches to caramel you lay out here!
I don’t bake don’t plan on baking either but this is some of the most interesting content bro
I love to add butter to caramel and combine it with popcorn
Best ever cooking contest in whole internet world
I always have a lot of trouble making brittle, either it’s too compact and not crisp and airy, or it’s way too sticky and is hard to eat. A short on making top notch brittle would be Shweet
IF you add quite a lot of baking soda, you get sponge, or honeycomb as I found it to be called in australia. Its like brittle, but full of air, and melts in the mouth like cotton candy almost.
My favorite is brittle on popcorn 🍿
ok but can we all agree that chewy is the best one here
Such a great channel, with its exclamations
My family and I don’t make Carmel using those recipes but thank you
The way my mom always made Carmel sauce was by putting cans of sweet and condensed milk into the instant pot with I think a little water around them.